Golden Crumbed Moussaka

Category: Meals to Satisfy

Ingredients

2 medium aubergines salt 3 tbsp olive oil Tomato Sauce 400g/14oz can tomatoes 225g/8oz flat mushrooms, washed and thickly sliced 1 medium onion, peeled and chopped 1 clove garlic, crushed 1tbsp tomato purée 2tbsp freshly chopped basil Salt and pepper 55g/2oz white or wholemeal breadcrumbs 85g/3oz gruyère cheese, grated Topping 2 eggs, size 3, beaten 3/4pt/450ml Greek yoghurt Nutmeg Salt and pepper 85g/3oz white/wholemeal breadcrumbs 40g/1½oz freshly grated parmesan cheese

Method

Cut aubergines into 1cm (½ inch) thick slices. Sprinkle with salt and leave for ½ hour or until their juices run. Rinse and pat dry. To make tomato sauce, place all ingredients in a pan, break up tomatoes and simmer for 30 minutes. Brush aubergine slices with oil and grill until browned, turn over and repeat on other side. Place half of aubergines in a buttered 3½pt/2l shallow ovenproof dish. Spoon half tomato sauce over top. Sprinkle with 55g/2oz breadcrumbs and gruyère, pour remaining tomato sauce over and top with aubergine. Beat together eggs, Greek yoghurt, nutmeg and seasoning and pour over the top. Combine breadcrumbs and parmesan and sprinkle over the surface. Bake at 180°C/350°F/Gas Mark 4 for 45 minutes or until crisp and golden. PER 100g 101, fat 6.3g, saturated fat 2.6g, salt 0.5g, carbohydrate 7.2g, sugar 2.1g, fibre 1g